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You are here: Home / Podcast / LGC075 – Turning Whey into Vodka

LGC075 – Turning Whey into Vodka

27/06/2018 By Gavin Webber 3 Comments

Now I like a drink now and again, so I found this news article very interesting.  Turning Whey into Vodka could be a side hobby!

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  • LGC075 – Turning Whey into Vodka
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Cheese news

Researchers turning leftover whey from cheese-making into vodka

This week’s Listener questions are from the following curd nerds;

  • Donna is having trouble increasing the humidity in her wine fridge that she wants to use as a cheese cave,
  • Joseph would like to know where to get ripening boxes for 2-3 lb cheeses,
  • Ricardo is confused that I use pasteurised milk in most of my cheeses when he has been told to use raw milk, and
  • Kathie wants to know if you can halve a cheese recipe from 10 litres to 5 litres.

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Don’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.

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If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.

SPONSORED BY…

This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.

Until next time Curd Nerds, Keep Calm and Make Cheese!

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Related

Filed Under: Podcast

← LGC074 – Will Real Camembert Become Extinct? LGC076 – Japan’s cheese makers to get aid amid EU imports →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Paul says

    28/06/2018 at 22:20

    Thanks for the clarification Gavin.

    Reply
  2. Paul Mikkelsen says

    28/06/2018 at 10:57

    Hi Gavin.
    Thanks for your videos and Podcasts.
    I have been watching and listening to your shows for some years now. I have a Question regarding Calcium chloride. In your cheese book you always state to add Calcium chloride when using Homogonised milk. In this podcast you state that if milk is pasteurised you normally add calcium chloride (episode 75 Vodka into Whey, in the questions section). Previously I have only heard you recommend Calcium chloride for homogenised milk.
    I have also heard you advise that bitter cheese can be caused by too much Calcium chloride.
    I’m a bit confused about Calcium chloride now.

    Just wondering what your current view is on the use of Calcium chloride in various milk types.

    Also , I have made two lots of Parmesan over the over the last year. I’m in Queensland and so use a wine fridge to mature. I used a recipe from green living Australia which instructed to oil the cheese after the first few weeks,and I did this.
    I decided to use one today…. it’s been around 7 months and found it to be rock hard. I assume I should have probably waxed this cheese due to the fan in the fridge drying it out too much.

    Thanks in advance
    (Love the E-Book and your videos and podcasts)

    Reply
    • Gavin Webber says

      28/06/2018 at 18:46

      Hi Paul. Yes, initially I was taught by my first cheese instructor that Calcium Chloride was to help reverse the homogenisation process. Since then I have learnt that calcium in the milk gets destroyed during heat treatment aka pasteurisation so needs to be added to any pasteurised milk.

      Your parmesan fell to the same error I made with my first one. I followed their recipe and have since learnt the hard way (pun intended). I now just air dry, then vacuum pack and allow the flavours to develop over a year. It tastes amazing.

      Gavin

      Reply

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    Excellent podcast. Started the home making adventure last month and have been catching up on all the past episodes and YouTube videos. it is a gold mine of shared knowledge. Thank you!

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    I’ve just started cheese making at home,Gavin ‘s podcasts are so informative. I also watch his you tube tutorials. Thanks for your great work!!

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    I recently became aware of Gavin’s lovely YouTube channel and podcast and it’s been incredible. His competence and comprehensive explanations leave you craving more. Much like a good cheese! Cheers Gavin!

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    I love that this podcast does not just have helpful tips and tricks on cheese making, but also stories and news from the cheese world, as well as nice little anecdotes from the host. A big fan from Thailand!

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    Gavin Webber’s Little Green Cheese is By Far the best podcast I have ever heard! A truly informative and quality production!

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    I have a long commute to and from work and have worked my way through the back catalogue of these podcasts. Enjoyed every one of them and hope for many more to come. Thanks Gavin! Keep up the great work. Cheers, Nicole

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    I have been learning to make cheese for the past year. Gavin's podcast and video series has been a tremendous resource for me. His love for the cheese-making craft is evident in the amount of research he will perform in order to answer a listener's cheese question. All thumbs up for the amount of time and energy he puts into his quality podcast! ...And he cracks me up with his attempts at pronunciation!

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